Description
This Spicy Korean Ramen with Grilled Beef & Creamy Sauce combines the bold flavors of Korean cuisine into a mouthwatering, satisfying bowl. Tender slices of marinated grilled beef rest atop chewy ramen noodles, bathed in a fiery and savory gochujang-infused broth, finished with a drizzle of luscious creamy sauce. It’s the perfect fusion of spice, richness, and umami, ideal for a quick weeknight dinner or to impress guests with something special.
Ingredients
Units
Scale
For the Grilled Beef
- 200g flank steak or sirloin, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 garlic clove, minced
- 1/2 teaspoon gochugaru (Korean chili flakes)
- 1/2 teaspoon ground black pepper
For the Spicy Ramen
- 2 packets Korean instant ramen noodles (such as Shin Ramyun)
- 4 cups water
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup baby spinach
- 1/2 cup shiitake mushrooms, sliced
- 2 green onions, sliced (plus extra for garnish)
- 1 boiled egg, halved (for serving, optional)
For the Creamy Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt or sour cream
- 1 teaspoon lemon juice
- 1 teaspoon sriracha or gochujang
Instructions
- Marinate the Beef: In a small bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, gochugaru, and black pepper. Add the sliced beef and toss to coat evenly. Let it marinate for at least 15 minutes while you prepare other ingredients.
- Prepare the Creamy Sauce: In another bowl, mix mayonnaise, Greek yogurt (or sour cream), lemon juice, and sriracha (or gochujang) until well combined. Refrigerate until ready to use.
- Grill the Beef: Heat a grill pan or skillet over medium-high heat. Add the marinated beef slices in a single layer and cook for 1-2 minutes per side, or until browned and cooked through. Set aside and keep warm.
- Cook the Ramen: In a medium saucepan, bring 4 cups water to a boil. Add the ramen noodles and cook according to package instructions. When the noodles are nearly done, add the gochujang, soy sauce, sesame oil, mushrooms, and spinach to the pot. Stir and cook for another 1-2 minutes, until the vegetables are tender.
- Assemble and Serve: Divide the ramen and broth between two bowls. Top with the grilled beef slices, a boiled egg half, and extra green onions. Drizzle generously with the creamy sauce. Serve immediately, and enjoy your spicy, creamy ramen!
Notes
- You can substitute chicken or tofu for beef for a different protein option.
- Add more gochujang if you prefer extra heat, or reduce it for a milder version.
- Swap spinach with bok choy or kale based on preference.
- The creamy sauce can be made ahead and stored in the fridge for up to 3 days.
- Add pickled radish or kimchi on the side for authentic Korean flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 6g
- Sodium: 1780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
